CN103932177B - Wheat aleurone reconstituted food being applicable to patients with metabolic syndrome and preparation method thereof - Google Patents

Abstract

The invention discloses a wheat aleurone prepared food suitable for patients with metabolic syndrome and a preparation method thereof; the prepared food comprises the following components: gluten wheat aleurone, phytosterol, xylitol, maltitol, Maltodextrin, xanthan gum, guar gum, milk powder, sesame seeds; the invention also discloses a preparation method for breakfast brewing food, and the wheat aleurone is ripened by frying, baking or puffing to facilitate direct brewing edible. The product of the invention has the characteristics of low fat, low sugar, high potassium, low sodium and high dietary fiber, convenient and ready-to-eat, etc., is rich in nutrition, and is suitable for consumption by patients with metabolic syndrome.

Description

Wheat aleurone prepared food suitable for patients with metabolic syndrome and preparation method thereof

technical field

The invention relates to a prepared food formula and a preparation method thereof, in particular to a wheat aleurone prepared food suitable for patients with metabolic syndrome and a preparation method thereof.

Background technique

(1) Introduction to Metabolic Syndrome

With the development of the economy and the improvement of people's living standards, the continuous change of lifestyle and the acceleration of the aging process of the population, the prevalence of metabolic syndrome (MS) has increased sharply, and it has become a new chronic disease and public health problem. question. According to the International Diabetes Federation (IDF) estimate in 2005, about 1/4 of the world's population suffers from MS, and the prevalence rate in my country has reached 16% to 30%. In recent years, MS has a close relationship with the onset of cardiovascular and cerebrovascular diseases, so it has received more and more attention. At present, MS has been widely recognized as a major problem affecting human health.

On April 14, 2005, the International Diabetes Federation (IDF) promulgated the first global unified definition of MS in the international academic community. The new diagnostic criteria for IDF emphasize central obesity as the basic condition (judged by waist circumference), and any two of the following four indicators are combined: ①TG>150mg/dL (1.7mmol/L), or have received corresponding treatment; ②High-density lipoproteinemia Decreased protein cholesterol (HDL-C) level: men <40mg/dL (0.9mmol/L), women <50mg/dL (1.1mmol/L), or have received corresponding treatment; ③ blood pressure increased; systolic blood pressure ≥ 130mmHg or Diastolic blood pressure ≥ 85mmHg, or has received corresponding treatment or previously diagnosed with hypertension; ④ Elevated fasting blood glucose: fasting blood glucose ≥ 100mg/dL (5.6mmol/L), or has received corresponding treatment or has been diagnosed with type 2 diabetes before; if Fasting blood glucose ≥ 100mg/dL (5.6mmol/L), oral glucose tolerance test (OGTT) is strongly recommended to determine whether diabetes is present; however, OGTT is not necessary for the diagnosis of metabolic syndrome. From the above definitions, it can be seen that MS is mainly characterized by the combination of central obesity (abdominal obesity), diabetes or impaired glucose tolerance, hypertension, dyslipidemia, and hyperuricemia. Insulin resistance (IR) ) is a clinical syndrome with a common pathophysiological basis.

(2) Dietary factors and metabolic syndrome

1. Dietary fiber (DF) and obesity

Obesity is usually a disease in which excess body fat accumulates due to excessive food intake or changes in body metabolism, resulting in excessive weight gain and pathophysiological changes in the human body. Obesity, especially abdominal obesity, is the first symptom of metabolic syndrome, and BMI is positively correlated with the relative risk of type 1 diabetes, hypertension and cardiovascular disease. Studies have shown that a high-fat diet is an independent risk factor for overweight and obesity, so dietary intervention is the primary measure to prevent and treat obesity. Dietary patterns rich in dietary fiber have been proven to have a better effect on reducing body weight.

2. Dietary fiber and high blood pressure

The physical and chemical properties of dietary fiber and blood pressure clinical epidemiological data and randomized controlled trials have proved that DF can lower blood pressure to varying degrees. The molecular chain of dietary fiber contains many carboxyl, hydroxyl and other side chain groups, which are weakly acidic. In the gastrointestinal tract, these groups can combine inorganic salts, especially Na and K, to form dietary fiber complexes. , affecting its absorption; on the other hand, these weakly acidic groups can play a role similar to weakly acidic cation exchange resins, which can be reversibly exchanged with Na and K, and promote Na and K to be excreted in large quantities through urine and feces, thereby reducing blood content of sodium salts. At the same time, with the reduction of sodium salt concentration in the body, the water accumulated in the body is also discharged, the volume of fluid in the circulation is reduced, and the blood pressure is also reduced.

3. The effect of dietary fiber on diabetes

Nutritional therapy is the first choice for the prevention and treatment of diabetes. In view of the nutritional factors related to the onset of diabetes, unbalanced diets such as high carbohydrates and high fats should be avoided in the daily diet, sufficient dietary fiber intake should be ensured, energy intake should be controlled on the basis of dietary nutrient balance, and excess energy should be avoided cause obesity. A large number of studies have shown that high dietary fiber intake in the diet can effectively control the incidence of diabetes. Different types of dietary fiber have different mechanisms for improving diabetes, but the final result is to lower blood sugar levels. In addition, dietary fiber can also reduce insulin resistance by increasing the body's sensitivity to insulin; negative feedback regulation of gastrointestinal motility and secretion of digestive juices; inhibition of gluconeogenesis pathways, etc., and finally make blood sugar levels reach a balanced and stable state.

4. Dietary fiber and hyperlipidemia

Regulating blood lipids is the most basic therapy to prevent and treat hyperlipidemia, and lipid-lowering drugs have become an indispensable part of daily life for patients with hyperlipidemia. However, cardiovascular experts advocate that lipid-lowering must be scientific, and must not only rely on drugs, but should adopt comprehensive treatment such as diet control and exercise therapy. Studies have confirmed that dietary fiber can reduce the body's digestion and absorption of fat, and ultimately reduce the body's blood lipid level, so dietary fiber with lipid-lowering effects is increasingly favored by people. Since the metabolism of fat and cholesterol in the liver and intestines is an important factor affecting blood lipid levels, dietary fiber lowers blood lipids mainly by interfering with its absorption and transformation.

Although dietary fiber has the above effects, excessive intake also has some side effects on human health. For example, it causes abdominal discomfort, diarrhea, abdominal distension, abdominal pain, etc.; affects the digestion and absorption of nutrients, mainly vitamins and trace elements; the World Health Organization proposes that the total dietary fiber intake of adults should be 27-40g per day , my country is tentatively determined to be 25-35g/d, and the intake ratio of dietary fiber is preferably 70%-75% insoluble dietary fiber and 25%-30% soluble dietary fiber.

(3) Market Research on Existing Prepared Foods

From Figure 1, it can be seen that the prepared food mainly composed of oatmeal, oatmeal, corn flakes, tartary buckwheat and other grains and cereals in the market currently accounts for the majority (63.1%), and there is no prepared food with aleurone as the main raw material. There is a certain market for cereal-based prepared foods; secondly, the proportion of functional prepared foods (see Figure 2) is relatively low, only 17%. In order to add no or less white granulated sugar and contain less dietary fiber, it is necessary to develop a convenient and ready-to-eat breakfast prepared food for sub-healthy people (metabolic syndrome accounts for a large proportion of patients in sub-healthy people).

Contents of the invention

The purpose of the present invention is to provide a wheat aleurone reconstituted food suitable for patients with metabolic syndrome and a preparation method thereof for the above-mentioned shortcomings of the existing market products.

The purpose of the present invention is achieved through the following technical solutions:

In the first aspect, the present invention relates to a wheat aleurone reconstituted food suitable for patients with metabolic syndrome, the reconstituted food comprises the following components in weight percentage:

The packaging specifications of the above-mentioned finished prepared food products are 100g/bag or 50g/bag.

Preferably, the prepared food also includes 1.5-3% phytosterol esters. Intake 100g a day/time or 50g a day/twice, that is, a daily intake of 100g prepared food, containing 1.5-3 grams of phytosterol esters. This is because phytosterol esters are functional ingredients of prepared foods, and their daily intake should be 1.5-3 grams, and eating too much is not beneficial.

Preferably, the cooked gluten wheat aleurone is roasted, steamed, roasted or puffed gluten wheat aleurone.

The percentage of each component in the above formula can be adjusted according to the amount of aleurone, so that it has better taste and brewing stability.

Preferably, the reconstituted food using fried gluten wheat aleurone contains the following components in weight percentage:

When frying and ripening aleurone is selected, when the content of each component is as above, the prepared food has better brewing stability, that is, there is less precipitation after brewing.

In a second aspect, the present invention provides a method for preparing the above-mentioned wheat aleurone prepared food suitable for patients with metabolic syndrome, the method comprising the following steps:

A, cooked gluten wheat aleurone;

B. Add milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, and sesame powder to the cured gluten wheat aleurone according to the weight percentage content; by 100g/bag or The packing specification of 50g/ bag makes described ready-made food finished product

Preferably, in step A, the ripening is steaming, roasting, frying or puffing.

Preferably, the steaming, roasting and slaking specifically includes: weighing gluten wheat aleurone, cooling, drying, roasting and beating after steam cooking.

Preferably, the stir-frying and aging specifically includes: weighing gluten wheat aleurone, frying with a flour-frying machine, and then cooling. The present invention advocates frying gelatinization, because compared with steaming, roasting and puffing processing gelatinization, the taste of frying gelatinization can be better.

Preferably, the puffing and curing specifically includes: weighing gluten wheat aleurone, adding water in proportion, adjusting and setting the parameters of the puffing machine according to the mesh size of the mill, starting the machine and conveying materials, collecting the extruded and puffed products, cooling, and pulverizing. More preferably, 35-40 g of water is added per 100 g of gluten wheat aleurone.

Preferably, in step B, 1.5-3% by weight of phytosterol esters is added to the cured gluten wheat aleurone.

One of the main raw materials used in the present invention is gluten wheat aleurone. That is, a material containing a small amount of wheat bran and more aleurone layers obtained through a special grinding process. Wheat aleurone is a by-product of flour processing, and it is the innermost layer of wheat skin. Although its taste is slightly rough, it is recognized by nutritionists as the "natural source of nutrition" for human beings. It is different from the existing grains in the market. Compared with similar prepared foods, the main raw material wheat aleurone used in this product contains rich insoluble dietary fiber (see Figure 3 and Table 1 for the nutritional composition) and a small amount of soluble dietary fiber. Dietary fiber is slowly digested and absorbed in the digestion process and can hinder the rise of blood sugar level and reduce blood sugar blood. These effects of dietary fiber are of great significance for the control of blood sugar and blood lipids of diabetics; in addition, bran used in the present invention Quality wheat aleurone has the nutritional characteristics of high potassium and low sodium, and its potassium content is 11300mg/kg, which is much higher than the potassium content (2500mg/kg) in bananas with higher potassium content. This nutritional characteristic makes it suitable for high blood pressure The patient eats good food.

Table 1 Contents of some nutrients in gluten wheat aleurone

Element content protein 20.8g/100g crude fat 5.7g/100g total dietary fiber 47.1g/100g Ash 11.3g/100g B vitamins 8.6mg/100g sodium 65mg/kg Potassium 11300mg/kg

Xylitol is a kind of polysaccharide alcohol with unique functions. It has low sweetness and pure taste. Its metabolism in the body does not require insulin, and it can also promote the pancreas to secrete insulin. After eating, it will not cause blood sugar to rise. It is a good choice for diabetics Ideal sugar substitute.

Maltitol is a low-calorie functional sweetener. It does not cause blood sugar to rise, does not stimulate insulin secretion, is not digested and absorbed in the body, does not generate heat, does not increase cholesterol, and is an ideal sweetener for curative food. It is also found in the present invention that maltitol can well cover aleurone layer of light bitterness.

In the present invention, the formula adopts phytosterol ester (PSE), and the animal experiment results in the early stage show that it has good anti-inflammatory and anti-oxidation effects. It is worth noting that PSE can also significantly reduce the hyperuricemia induced by high-fat diet Insulin resistance symptoms; large population trials also show that phytosterol esters can effectively reduce blood total cholesterol (TC) and LDL-C. Internationally recognized daily consumption of 1.5 to 3 grams of PSE is safe.

Maltodextrin, xanthan gum, and guar gum are all natural thickeners and stabilizers. Among them, maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is a kind of carbohydrate made of various starches such as corn and rice as raw materials, which is hydrolyzed and converted by enzymatic process to a low degree, purified, and dried. It has low sweetness, good solubility, not easy to absorb moisture, and stable Good features. It has the characteristics of strong thickening, low heat and low sweetness. In addition, maltodextrin also contains calcium, iron and other trace elements and minerals that are beneficial to the human body, and can promote the normal substance metabolism of the human body. The use of maltodextrin in the preparation of functional foods can make the product volume expansion, not easy to agglomerate, instant, good brewability, and improve nutritional value.

Xanthan gum is a bio-glue with the best performance, which integrates thickening, suspension, emulsification and stabilization. The aqueous solution of xanthan gum has almost no change in viscosity between 10 and 80 °C, and even a low-concentration aqueous solution still shows a stable high viscosity in a wide temperature range. Therefore, the brewing stability of the cereal-based brewed food can be better enhanced.

Guar gum is a non-ionic galactomannan extracted from the endosperm of the leguminous plant guar bean. Guar gum and its derivatives have good water solubility and exhibit Very high viscosity.

Among the above thickeners, xanthan gum and guar gum belong to soluble dietary fiber and have the physiological functions of soluble dietary fiber, such as regulating blood fat and blood sugar.

The addition of milk powder and sesame powder is mainly to improve the taste of the prepared food and increase the nutritional value; in addition, sesame is rich in vitamin E, vitamin A, lecithin, calcium, iron, magnesium and other nutrients, which are effective for high blood pressure, high blood pressure, etc. Blood fat etc. have better dietotherapy effect.

Phytosterols/stanols have many important physiological functions. A large number of studies have shown that it can regulate blood lipid metabolism, lower blood cholesterol (TC) and low-density lipoprotein (LDL), and this activity has been widely verified in human and animal experiments. Studies have confirmed that phytosterols reduce TC by competitively inhibiting the absorption of cholesterol. In addition to the lowering effect on LDL-C and TC, a small number of studies have shown that phytosterols can also reduce triglycerides (TG). Supplementing 1.6g of phytosterols by drinking fermented milk drinks every day for six weeks can reduce TG levels by 14 %, therefore, in reducing the occurrence of hypercholesterolemia and atherosclerosis, foods rich in phytosterols are often used as the first choice for dietary treatment; a series of studies have also shown that phytosterols have anti-diabetic and antioxidant activities. The intake of phytosterols recommended by the Chinese Ministry of Health, the European Union, and the US FDA is 2.4-3.0 g/d. In November 2007, the Ministry of Health of my country approved phytosterols as new resource food, and the approval number was Wei Shi Xin Shi Zi (2007) No. 0009.

Compared with the existing similar products in the existing market, the present invention has the following beneficial effects: the prepared breakfast food of the present invention has the characteristics of low sugar, low sodium, high potassium and high dietary fiber, and at the same time adds functional active ingredients plant Therefore, it has the function of regulating blood sugar, blood lipid and blood pressure, and is suitable for people with the three highs of "hyperlipidemia, hyperglycemia, and hypertension" and patients with metabolic syndrome. The gluten wheat flour layer, one of the main raw materials used in the present invention, is a product obtained by physical separation using special processing equipment, and has high safety. The formula of the present invention has reasonable nutritional components, good taste, and is easy to absorb.

Description of drawings

Other characteristics, objects and advantages of the present invention will become more apparent by reading the detailed description of non-limiting embodiments made with reference to the following drawings:

Figure 1 is a schematic diagram of the market share of prepared food of different raw material types;

Figure 2 is a schematic diagram of the market share of prepared foods with different functions;

Fig. 3 is a comparative schematic diagram (per 100g content) of the main nutrient content of gluten wheat aleurone and other cereal foods;

Fig. 4 is a flow chart of the preparation process of the convenient and ready-to-eat breakfast prepared food of wheat aleurone special for patients with metabolic syndrome according to the present invention.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

Example 1

This embodiment relates to a convenient ready-to-eat breakfast prepared food made from wheat aleurone special for patients with metabolic syndrome. The prepared food includes the following components in parts by weight:

70 parts of gelatinized gluten wheat aleurone

Milk powder 11.9 parts

7 parts maltodextrin

Xanthan gum 0.3 parts

0.5 parts of guar gum

Xylitol 4 parts

Maltitol 2.8 parts

2 parts sesame powder

Phytosterol ester 1.5 parts

This embodiment also relates to the preparation method of the aforementioned wheat aleurone breakfast brewed food suitable for patients with metabolic syndrome, and the method includes the following steps:

Step 1, the wheat aleurone is gelatinized (cured) in advance, which can be carried out by steaming, roasting, frying and puffing; Extrusion processing and gelatinization can make it taste better. The three gelatinization processes had no significant effect on the nutritional content of aleurone. Therefore, taking fried gelatinization as an example, according to the specifications and power of the frying machine, weigh a certain amount of wheat aleurone, fry the aleurone to emit the aroma of wheat, avoid excessive frying, and carry out subsequent ingredients after cooling;

Step 2, according to the packing specifications (100g or 50g per pack), weigh the fried aleurone, milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, sesame powder, Phytosterol esters. The gelatinization preparation process is shown in Figure 4.

Example 2

This embodiment relates to a convenient ready-to-eat breakfast prepared food made from wheat aleurone special for patients with metabolic syndrome. The prepared food includes the following components in parts by weight:

70 parts of gelatinized gluten wheat aleurone

Milk powder 11.9 parts

Maltodextrin 5.5 parts

Xanthan gum 0.3 parts

0.5 parts of guar gum

Xylitol 4 parts

Maltitol 2.8 parts

2 parts sesame powder

3 parts phytosterol esters

This embodiment also relates to the preparation method of the aforementioned wheat aleurone breakfast brewed food suitable for patients with metabolic syndrome, and the method includes the following steps:

Step 1, the wheat aleurone is gelatinized (cured) in advance, which can be carried out by steaming, roasting, frying and puffing; Extrusion processing and gelatinization can make it taste better. The three gelatinization processes had no significant effect on the nutritional content of aleurone. Therefore, taking fried gelatinization as an example, according to the specifications and power of the frying machine, weigh a certain amount of wheat aleurone, fry the aleurone to emit the aroma of wheat, avoid excessive frying, and carry out subsequent ingredients after cooling;

Step 2, according to the packing specifications (100g or 50g per pack), weigh the fried aleurone, milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, sesame powder, Phytosterol esters. The gelatinization preparation process is shown in Figure 4.

Example 3

This embodiment relates to a convenient ready-to-eat breakfast prepared food made from wheat aleurone special for patients with metabolic syndrome. The prepared food includes the following components in parts by weight:

70 parts of gelatinized gluten wheat aleurone

10 servings of milk powder

3 parts maltodextrin

Xanthan gum 0.1 parts

0.1 parts of guar gum

xylitol 2 parts

Maltitol 1.8 parts

10 servings of sesame powder

3 parts phytosterol esters

This embodiment also relates to the preparation method of the aforementioned wheat aleurone breakfast brewed food suitable for patients with metabolic syndrome, and the method includes the following steps:

Step 1, the wheat aleurone is gelatinized (cured) in advance, which can be carried out by steaming, roasting, frying and puffing; Extrusion processing and gelatinization can make it taste better. The three gelatinization processes had no significant effect on the nutritional content of aleurone. Therefore, taking fried gelatinization as an example, according to the specifications and power of the frying machine, weigh a certain amount of wheat aleurone, fry the aleurone to emit the aroma of wheat, avoid excessive frying, and carry out subsequent ingredients after cooling;

Step 2, according to the packing specifications (100g or 50g per pack), weigh the fried aleurone, milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, sesame powder, Phytosterol esters. The gelatinization preparation process is shown in Figure 4.

Example 4

This embodiment relates to a convenient ready-to-eat breakfast prepared food made from wheat aleurone special for patients with metabolic syndrome. The prepared food includes the following components in parts by weight:

65 parts of gelatinized gluten wheat aleurone

17 servings of milk powder

6 parts maltodextrin

Xanthan gum 0.2 parts

0.3 parts of guar gum

Xylitol 3.5 parts

1 part maltitol

Sesame powder 5 parts

2 parts phytosterol esters

This embodiment also relates to the preparation method of the aforementioned wheat aleurone breakfast brewed food suitable for patients with metabolic syndrome, and the method includes the following steps:

Step 1, the wheat aleurone is gelatinized (cured) in advance, which can be carried out by steaming, roasting, frying and puffing; Extrusion processing and gelatinization can make it taste better. The three gelatinization processes had no significant effect on the nutritional content of aleurone. Therefore, taking fried gelatinization as an example, according to the specifications and power of the frying machine, weigh a certain amount of wheat aleurone, fry the aleurone to emit the aroma of wheat, avoid excessive frying, and carry out subsequent ingredients after cooling;

Step 2, according to the packing specifications (100g or 50g per pack), weigh the fried aleurone, milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, sesame powder, Phytosterol esters. The gelatinization preparation process is shown in Figure 4.

Example 5

This embodiment relates to a convenient ready-to-eat breakfast prepared food made from wheat aleurone special for patients with metabolic syndrome. The prepared food includes the following components in parts by weight:

55 parts of gelatinized gluten wheat aleurone

20 servings of milk powder

7 parts maltodextrin

Xanthan gum 0.3 parts

0.5 parts of guar gum

Xylitol 4 parts

Maltitol 3.2 parts

7 servings of sesame powder

3 parts phytosterol esters

This embodiment also relates to the preparation method of the aforementioned wheat aleurone breakfast brewed food suitable for patients with metabolic syndrome, and the method includes the following steps:

Step 1, the wheat aleurone is gelatinized (cured) in advance, which can be carried out by steaming, roasting, frying and puffing; Extrusion processing and gelatinization can make it taste better. The three gelatinization processes had no significant effect on the nutritional content of aleurone. Therefore, taking fried gelatinization as an example, according to the specifications and power of the frying machine, weigh a certain amount of wheat aleurone, fry the aleurone to emit the aroma of wheat, avoid excessive frying, and carry out subsequent ingredients after cooling;

Step 2, according to the packing specifications (100g or 50g per pack), weigh the fried aleurone, milk powder, maltodextrin, xanthan gum, guar gum, xylitol, maltitol, sesame powder, Phytosterol esters. The gelatinization preparation process is shown in Figure 4.

Table 2 Example 1～5 nutrient composition analysis table

Table 3 Example 1～5 brewing food use effect

Can draw from above-mentioned table 2 data: embodiment 1～5 uses the method of the present invention to obtain the content of dietary fiber in the corresponding prepared food is 27.41～29.94g/100g, the content of potassium is 9414～9850g/100g, the content of sodium is 524～557g/100g, the fat content is 1.47～1.7g/100g; the protein content is 16.04～17.9g/100g; the above indicators of the present invention are compared with the same type of prepared food on the market, and the present invention has low fat and low sugar , low sodium and high dietary fiber characteristics; from the above table 3 data can be drawn: under the same conditions, the prepared food prepared by the method of the present invention and Quaker oatmeal comparison results show: the biscuits prepared by the method of the present invention after eating Blood sugar drop rate is 8.4～10.5, and blood fat drop rate is 8.2～9.8; And the blood sugar drop rate of reference product is 0.00, blood fat drop rate is 0.00, it can be seen that the prepared biscuit of the present invention has comparatively obvious hypoglycemic, hypolipidemic effect.

Wheat aleurone is a by-product of flour processing. In the past, due to the limitation of processing technology, it was difficult to separate the wheat aleurone layer from the bran layer. It was usually removed together with the bran as waste. In fact, the wheat aleurone layer is very rich in nutrients. . The brewed food of the present invention utilizes a special material grinding process (vortex type micro-nano level layered peeling technology) to obtain gluten wheat aleurone as the main raw material, and is about to separate the wheat aleurone layer from the bran, but it is difficult to The wheat bran is completely removed, so it is wheat aleurone that contains some bran. Therefore, the brewed food of the present invention not only contains rich nutritional ingredients in aleurone, but also contains insoluble dietary fiber brought by a small amount of bran; It can regulate blood sugar and blood lipids, and is especially suitable for people with "three highs" or patients with metabolic syndrome, and has achieved good results.

Specific embodiments of the present invention have been described above. It should be understood that the present invention is not limited to the specific embodiments described above, and those skilled in the art may make various changes or modifications within the scope of the claims, which do not affect the essence of the present invention.

Claims (8)

1. be applicable to a wheat aleurone reconstituted food for patients with metabolic syndrome, it is characterized in that, described reconstituted food comprises each component of following weight percent content:

Described reconstituted food also comprises the phytosterin ester of 1.5 ~ 3%.

2. be applicable to the wheat aleurone reconstituted food of patients with metabolic syndrome as claimed in claim 1, it is characterized in that, the seitan wheat aleurone that the seitan wheat aleurone of described slaking is frying slaking, boiling bakes slaking or expanded slaking.

3. be applicable to the wheat aleurone reconstituted food of patients with metabolic syndrome as claimed in claim 2, it is characterized in that, adopt the reconstituted food of the seitan wheat aleurone of frying slaking to comprise each component of following weight percent content:

4. prepare a method for the wheat aleurone reconstituted food being applicable to patients with metabolic syndrome as claimed in claim 1, it is characterized in that, described method comprises the steps:

A, slaking seitan wheat aleurone;

B, according to described weight percent content, seitan wheat aleurone after curing adds milk powder, maltodextrin, xanthans, guar gum, xylitol, maltitol, black sesame powder; Described reconstituted food finished product is obtained by the packing specification of 100g/ bag or 50g/ bag;

In step B, it is the phytosterin ester of 1.5 ~ 3% that seitan wheat aleurone after curing also adds the mass percent accounting for gross weight.

5. preparation as claimed in claim 4 is applicable to the method for the wheat aleurone reconstituted food of patients with metabolic syndrome, and it is characterized in that, in steps A, described slaking is that boiling bakes slaking, frying slaking or expanded slaking.

6. preparation as claimed in claim 5 is applicable to the method for the wheat aleurone reconstituted food of patients with metabolic syndrome, it is characterized in that, described boiling bakes slaking and is specially: take seitan wheat aleurone, carry out after vapour cooking cooling, dry, bake, beat powder.

7. preparation as claimed in claim 5 is applicable to the method for the wheat aleurone reconstituted food of patients with metabolic syndrome, and it is characterized in that, described frying slaking is specially: take seitan wheat aleurone, adopts fried flour machine to carry out frying, cools afterwards.

8. preparation as claimed in claim 5 is applicable to the method for the wheat aleurone reconstituted food of patients with metabolic syndrome, it is characterized in that, described expanded slaking is specially: take seitan wheat aleurone, add water in proportion, arrange bulking machine parameter according to the adjustment of grinding tool order number, start is convey materials also, collects the product after extrusion, cooling, pulverizes.